Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Lasagna with Cactus Recipe
Mexican Lasagna with Cactus represents the Italianization of stacked enchiladas, perfect for parties where you need to bring something easy to make and transport. This creative fusion recipe bridges Italian and Mexican cuisines while incorporating traditional cactus ingredients for authentic Mexican characteristics. The party focus makes this ideal for entertaining.
This is the Italianization of a stacked enchilada. Great for a party where you need to bring something, and easy to make. Canned nopalitos (cactus) can be found in the Hispanic foods section of grocery stores.
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Servings:
16
Yield:
16 servings
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Ingredients
cooking spray
4 pounds ground beef
2 envelopes taco seasoning mix
1 (28 ounce) can enchilada sauce, divided
4 (15 ounce) packages flour tortillas, cut in half – divided
2 (16 ounce) cans fat-free refried beans
2 (12 ounce) packages queso fresco (Mexican cheese), thinly sliced – divided
2 (16 ounce) packages shredded reduced-fat Mexican cheese blend, divided
1 (16 ounce) jar nopalitos (sliced cactus), drained – divided
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.
Nutrition Facts (per serving)
| 778 | Calories |
| 25g | Fat |
| 79g | Carbs |
| 53g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 778 | |
| % Daily Value * | |
| Total Fat 25g | 33% |
| Saturated Fat 9g | 47% |
| Cholesterol 89mg | 30% |
| Sodium 1787mg | 78% |
| Total Carbohydrate 79g | 29% |
| Dietary Fiber 7g | 26% |
| Total Sugars 4g | |
| Protein 53g | 106% |
| Vitamin C 7mg | 8% |
| Calcium 1049mg | 81% |
| Iron 7mg | 39% |
| Potassium 655mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
